Shredded Pork With Roasted Tomatoes & Chipotle Pepp

Name: Shredded Pork With Roasted Tomatoes & Chipotle Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless pork shoulder cut into 3-inch chunks; 1 white onion small, quartered; 2 cloves garlic peeled and coarsely chopped; 1 teaspoon salt; 2 pounds plum tomatoes; 1 1/2 teaspoons canola oil plus additonal oil for roasting tomatoes; 1 small onion thinly sliced; 2 cloves garlic minced; 6 ounces mexican chorizo cooked and drained; 1/2 teaspoon ground cloves; 1/2 teaspoon cinnamon; 2 teaspoons dried thyme; 1 1/2 ounces chipotle chiles in adobo sauce pureed; salt to taste; 32 corn tortillas small, fried; 1/2 cup crema Mexican cream; 1 avocado ripe, cut up

Servings: persons

2 boneless pork shoulder cut into 3-inch chunks
1 white onion small, quartered
2 cloves garlic peeled and coarsely chopped
1 teaspoon salt
2 pounds plum tomatoes
1 1/2 teaspoons canola oil plus additonal oil for roasting tomatoes
1 small onion thinly sliced
2 cloves garlic minced
6 ounces mexican chorizo cooked and drained
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
2 teaspoons dried thyme
1 1/2 ounces chipotle chiles in adobo sauce pureed
salt to taste
32 corn tortillas small, fried
1/2 cup crema Mexican cream
1 avocado ripe, cut up

1
Place pork, 1 white onion and 2 cloves garlic in 2-quart sauce pot; cover completely with water and bring to a rolling boil. Reduce heat and simmer for 1-1/2 hours or until meat is tender. Drain meat (discard garlic and onion). When cool enough to handle, remove bones, shred pork and store in refrigerator until ready to use.
2
Cut tomatoes in half and discard stems and seeds. Place in shallow pan and brush with oil. Roast in 375 degrees F oven 20 to 30 minutes or until tomato skins slip off easily. Discard skins and chop tomatoes.
3
Heat oil in medium skillet. Cook and stir 1 small onion and 2 cloves garlic over medium-high heat 3 minutes or until tender. Stir in tomatoes, cover, reduce heat and simmer 5 minutes or until tomatoes are very saucy. Add remaining sauce ingredients (cooked chorizo, ground cloves, cinnamon, dried thyme, pureed chipotle chiles) and shredded pork and simmer 2 to 3 more minutes or until mixture is well blended and heated through.
4
Serve hot meat mixture on tostaditas with crema and avocado.

994

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 boneless pork shoulder cut into 3-inch chunks, 1 white onion small, quartered, 2 cloves garlic peeled and coarsely chopped, 1 teaspoon salt, and more.

Yes, Shredded Pork With Roasted Tomatoes & Chipotle Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shredded Pork With Roasted Tomatoes & Chipotle Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions